ReceptnaptárBéchamel Croquettes
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Ingredients
Method
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- Melt the butter, add the flour, and when it's bubbling, add the milk, cook into a smooth paste, then stir while cooling.
- Season with salt, mix in the 3 egg yolks, then gently fold in the whipped whites of the 3 eggs.
- Spread onto a buttered, floured, rimless baking sheet to the thickness of a little finger, and bake in a preheated oven at 180°C for 15-18 minutes, until set.
- Meanwhile make the filling: fry the finely chopped mushrooms, onion and parsley in butter, add the ground chicken meat, and add enough broth to make a thick paste.
- While the baked béchamel sheet is still warm, spread it with the finished meat filling, then roll it up thinly.
- Once cooled, cut into slices, and roll in egg, then breadcrumbs.
- Fry in hot lard or oil until golden brown, and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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